Quick-frozen dumplings: The perfect combination of convenience and deliciousness.

Among the vast territory of Chinese cuisine, dumplings are a classic, carrying the warm memories of countless families and the characteristics of regional food culture. Handmade dumplings have thin skins and tender fillings, with a rich taste, but the production steps are complicated. With the advent of a busy modern life, quick-frozen dumplings came into being. Their appearance is undoubtedly a major innovation in the food industry, bringing great convenience to our lives.

For busy office workers, after coming home from work, there is no need to prepare ingredients, knead dough, roll skins, and adjust fillings in a cumbersome manner. Just take out a pack of quick-frozen dumplings from the refrigerator, boil them simply, and you can enjoy a steaming and delicious dinner in a short time.

While quick-frozen dumplings are very convenient, many people have doubts about their quality: Will the taste of quick-frozen dumplings be affected? Generally speaking, in order to avoid the formation of large ice crystals between cells and reduce the exudation of intracellular water, the juice loss of food during thawing is small; during the freezing process, the temperature of the food is rapidly reduced to below the growth and activity temperature of microorganisms, which is conducive to inhibiting the reproduction of microorganisms and their biochemical reactions; the short residence time of the food in the freezing equipment is conducive to improving the utilization rate of the equipment and continuous production.

Taking the quick-frozen dumplings of Shandong Zhulaoda Food Company as an example, the freezing of its products should be carried out at -38 °C and should be completed in about 10 minutes; extending the shelf life of frozen food and maintaining the quality and taste of food; after freezing, the central temperature of the food should reach below -18 to -15 °C. The water in the quick-frozen food forms countless needle-like small ice crystals, and their diameter should be less than 100 μm to avoid the formation of large ice crystals in the cell gap. This is because large ice crystals will damage the cell structure of the food and also cause the phenomenon of juice loss during the thawing process of the food, which will not only affect the taste and nutritional value of the food but also affect the appearance of the food, making it look not fresh; when the food is thawed, the water melted by the ice crystals can be quickly reabsorbed by the cells without juice loss.

In short, the emergence of quick-frozen dumplings allows people to easily buy dumplings that meet your taste in different life rhythms. We will invest our energy in it and try our best to meet various needs.

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